Thanksgiving Bounty

Local chefs share their favorite Thanksgiving recipes

Bake brie until golden brown then lower the temperature to 300 degrees until center is just warm. Place on sauce and serve with crackers. Serves 4-6.

The Inn Between Restaurant is at 2290 W Genesee Tpke (Rt. 5), Camillus. 672-3166 or inn-betweenrestaurant.com

Sausage and apple stuffing

Elderberry Pond’s Chef de Cuisine, Bekah Roppel-Thorpe shares a simple and mouth-watering sausage and apple stuffing recipe..

5 medium apples, diced small

1 lb. loose breakfast sausage (not links)

16 oz. seasoned croutons

1 medium onion, finely minced

1 cup celery, finely minced

1 quart chicken broth or stock

¼ cup butter

1 Tablespoon poultry seasoning

Salt & pepper to taste

Cook sausage in sauté pan, set aside and cool slightly. In large sauté pan melt butter, add celery, onions and apples. Cook until apples are semi-soft. Pulse sausage in food processor until finely ground. Add to apple mixture along with poultry seasoning. Place croutons in an oiled 9”x 13” baking pan. Pour apple sausage mixture and chicken stock over croutons and mix well. Season to taste with salt and pepper. Cover with foil and bake at 350 degrees F. for 40 minutes. Uncover and bake for another 5 to 10 minutes.

Serves 10 to 12

Elderberry Pond is located at 3728 Center Street Rd., Auburn. 252-3977 or elderberrypond.com

Duck and Foie Gras Sausage and Cornbread Stuffing

From BC Restaurant, here's a recipe for a great stuffing that goes well with chicken, duck or turkey. Very seasonal and combines all those great holiday flavors.

This recipe is separated into two sections, wet and dry. Cook the cornbread and while the cornbread is baking we're going to get our wet ingredients working for the stuffing. How you serve this stuffing is completely up to you. You can stuff it in your bird or even serve it on the side as a separate side dish.

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